Ingredients
2 cups
brown rice 2⁄3 cups
pine nuts (toasted) 1 bunch
parsley (chopped) 6
carrots (chopped) 4
celery stalks (chopped) 2
red peppers (chopped) 4
tomatoes (chopped) 2 cups
mung bean sprouts 2 tablespoons
tamari (wheat free soy sauce) 2
lemons (juiced or ⅓ cup white balsamic vinegar) 3⁄4 cups
olive oilYields:
Instructions
Cook brown rice according to package directions. After the rice has cooled, combine it with the pine nuts in a large bowl. Add parsley, carrots, celery, red peppers, tomatoes, and mung bean sprouts.
Mix dressing in a separate bowl (tamari, lemon juice/white balsamic vinegar, olive oil, and pepper). Stir briskly and add to rice and veggie salad. (Recipe♦223)